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Essence Of Anchovies

(Sauces.) - (The Lady's Own Cookery Book)







Take two pounds of anchovies, one ounce of bay salt, three pints of

spring water, half a gill of red port, half a gill mushroom ketchup; put

them into a saucepan until the anchovies are all dissolved; let them

boil; strain off the liquor with a one hair sieve, and be careful not to

cork it until it is quite cold.











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